resveratrol

resveratrol (countable and uncountable, plural resveratrols)

1. (organic chemistry, biochemistry) A phenolic substance, 3,5,4'-trihydroxystilbene, a stilbenoid and phytoalexin, that is found in some fruits and nuts, and in red wine, and is reputed to have some beneficial properties for humans.
   • 2003, Massimo Maffei, 7: Biochemistry, physiology and bioengineering of bioactive compounds from plants used as dietary supplements, Massimo Maffei (editor), Dietary Supplements of Plant Origin: A Nutrition and Health Approach, page 152,

     Resveratrol (3,4,5-trihydroxy-trans-stilbene) is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin, and shows antioxidant and antiproliferative activities.

   • 2003, Diane F. Birt, Weiqun Wang, Nancy Paiva, Angela Au, Chilly Chung, Laura Schmitt, Yu Jiang, Chapter 5: Cancer Prevention by Phytochemicals, Modulation of Cell Cycle, Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Douglas S. Lewis, R. Keith Randolph (editors), Phytochemicals: Mechanisms of Action, Volume 4, page 64,

     Resveratrol was first identified in grape vines in 1976 and in wine in 1992.

   • 2011, Yiwei Li, Dejuan Kong, Aamir Ahmad, Bin Bao, Fazlul H. Sarkar, Chapter 16: Augmenting the Efficacy of Chemo- and Radio-Therapy by Nutraceuticals: Evidence from Pre-Clinical and Clinical Trials, Fazlul H. Sarkar (editor), Nutraceuticals and Cancer, page 366,

     Resveratrol is a phytoalexin mainly found in grapes. Red wine contains a high level of resveratrol. Resveratrol has been shown to prevent the development of mammary and other tumors in vivo in animal models (Bishayee 2009).

resveratrol m (plural resveratroles)

1. (organic chemistry) resveratrol